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Tomato-Basil Pasta

Vermicelli is a very thin-stranded pasta. Spaghetti, fettuccine, angel hair, or other long pasta will also work.

Ingredients

Cooking spray

1 garlic clove, minced

1 small onion, thinly sliced

2 1/2 cups chopped seeded peeled tomato (about 3)

1/4 cup no-salt-added tomato sauce

1 1/2 teaspoons olive oil

2 tablespoons minced fresh basil

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups hot, cooked vermicelli

3 tablespoons freshly grated Parmesan cheese

Nutritional Information

Calories 94

Fat 1.9g

Satfat 0.6g

Protein 3.4g

Carbohydrate 15.8g

Cholesterol 2mg

Iron 1.2mg

Sodium 123mg

Caloriesfromfat 18%

Fiber 1.6g

Calcium 39mg

Calories 94

Fat 1.9g

Satfat 0.6g

Protein 3.4g

Carbohydrate 15.8g

Cholesterol 2mg

Iron 1.2mg

Sodium 123mg

Caloriesfromfat 18%

Fiber 1.6g

Calcium 39mg

How to Make It

Step 1

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add garlic and onion; sauté 5 minutes or until onion is tender. Stir in chopped tomato and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.